- Paperback: 424 pages
- Publisher: Penguin Books (30 Mar 2003)
- Language English
- ISBN-10: 0140469729
- ISBN-13: 978-0140469721
- Product Dimensions: 19.2 x 13 x 2.6 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 331,119 in Books (See Top 100 in Books)
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Synopsis
The Calcutta Cookbook is much more than a cookery book--it is a culinary chronicle of travellers and traders who built the city that Job Charnock founded. Calcutta 's chronicle began on a hot, wet August afternoon in 1690 when a hungry Charnock climbed off his ship on to the steps of a muddy ghat. The river was Hooghly and the place Sutanati...The story of Calcutta is told by three food lovers--the late gourmet chef and author of Bangla Ranna, Minakshi Das Gupta, and feature writers Bunny Gupta and Jaya Chaliah--who have collected recipes from all over the world. Many of these are family secrets of Calcuttans who have recreated Armenian, Jewish, Arabian, European, Chinese and Tibetan dishes with distinct Calcutta flavour. Through over two hundred tried and tested recipes ranging from the delicious Bengali Chingri Maacher Malai Curry to the biryani and kebabs of Kabul, and the Temperado, Vindaloo and Sorpotel of Goa, Calcutta unfolds as a gourmet's paradise.
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
Definitely more than a cookbook, it's a potted history of the influences on Bangali cooking. The recipes I have tried worked out fine and tasted like the cuisine I have tasted at my aunts' homes. I'd recommend this to anyone interested in Bengali dishes and cultural background.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
2 reviews
One of the best books on Calcutta cooking
13 April 2012
Format:Paperback
This is one of those rare books that is an enchanting read. The recipes are authentic and in most of the cases captures the essential cooking style of Calcutta, that is slowly losing it's identity among the broad division of North Indian Cooking and South Indian Cooking. Calcutta recipes are different influenced from Parsis to the Malay. Very happy to own this one and would suggest anyone remotely interested in cooking to get it. The recipes are simple and the the book is well written.
for Calcuttophiles and Benglaphiles
12 Oct 2010
Format:Paperback|Amazon Verified Purchase
This is a timeless cookbook for those who have long since moved beyond Sag Paneer and Samosas. I've always believed we cannot remove any food from its culture, and I found kindred spirit in the Calcutta Cook Book. I had a hard time deciding whether to shelve it with my cookbooks or on my shelf on India, finally deciding on the latter. Practical and altogether usable recipes abound nevertheless.
The cookbook could be due, I suppose, for some updating, but this might compromise its deep cultural connections in favour of the tastes of transplants from the West. These days we've become used to beautiful photography. This cookbook has none and I didn't miss it at all.
The cookbook could be due, I suppose, for some updating, but this might compromise its deep cultural connections in favour of the tastes of transplants from the West. These days we've become used to beautiful photography. This cookbook has none and I didn't miss it at all.
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